1956 results about "Rice grain" patented technology

The invention discloses a processing method of nutritional composite rice. The processing method comprises the steps of: firstly, crushing raw materials, such as paddy rice and coarse cereals, in a formula, then adding water according to proportion for mixation, feeding the well mixed mixture into a rice making machine to prepare rice grain shaped composite rice, cooling, sterilizing by microwaves, cooling again, finally feeding into a finished product warehouse, and packaging according to requirements. The nutritional composite rice disclosed by the invention not only preserves the nutritionof rice and wheat, but also contains the nutrition of various coarse cereals, and simultaneously, is good in mouth feel, easy to steam and cook, simple in process and easy to operate.

The invention discloses a high-voltage electric rice cooker and a using method thereof. The high-voltage electric rice cooker comprises a pot body, a thermal insulation cover and a liner which is arranged in the pot body, wherein a main control circuit board and a heating plate are arranged at the lower part of the inside of the pot body, and a main display and a plurality of main control keys arearranged on the outer side wall of the pot body; the main display, the heating plate and the plurality of main control keys are respectively and electrically connected with the main control circuit board, and a pre-filled water box and a stirring part are arranged at the lower end of the thermal insulation cover. A motor drives a stirring rod to rotate, accordingly, on the one hand, rice grains clinging to the liner can be stirred, so that the lower ends of the clingy rice grains are soaked with water, and cannot be burnt by boiling; on the other hand, the rice can be smoothed out, so that the problem that the rice is high at one side and slow at the other side is solved without manually smoothing out the rice.

Disclosed is an electromagnetic control delay booster electric pressure cooker. A floater limited block is connected with an electromagnet, and the electromagnet drives the floater limited block to the position of the limiting floater or the releasing floater. At the position of the limited floater, the floater limited block blocks the floater, and limits the rising of the float, keeping expelling the steam in the cooker to the atmosphere through the vent hole of the floater; At the position of the releasing floater, the floater rises and falls freely; the line control institutions are provided with a delay control unit to control the electromagnet, and start the delay unit to control the work of the electromagnet in the specified delay time when the temperature of the temperature detector rises to the set delay startup time. The cooker has the advantages that: when the electric pressure cooker is cooking rice, the cooker releases partial steam insides after the rice boiling, and grain of rice in the cooker continues boiling in the condition of half a high-pressure, forcing the grain of rice absorb moisture quickly; close the outlet after reaching the set time, making the pressure in the cooker rises; shut off the power and keep heat to cook the rice. In this way, the rice grain is through core, chewiness and smooth when entering the mouth.

The invention discloses an intelligent rice cooker, an integrated electric valve and a filter screen pipe. The intelligent rice cooker comprises a bottom leakage spraying device, a water containing box and/or a feeding device; the feeding device comprises a worm rod and the filter screen pipe, the worm rod pushes rice grains to pass through the filter screen pipe, and a wind force, dust gravity and a centrifugal separator are used for removing dust in the rice grains; the rice cooker is provided with a filtering device for filtering rice washing water or cooker washing water discharged from the rice cooker for reuse; the rice cooker can achieve automatic addition of rice and water for cooking, and a rice cooker lid can be automatically opened or closed as needed. Through the technical scheme above, the intelligent rice cooker provided by the embodiment can save water in the processes of cooking rice and washing the cooker.

The invention discloses a super rice strengthening and harm control cultivation method based on prevention and control of diseases, insects, lodging and pollution and aims to solve the problem that traditional rice cultivation methods easily cause diseases, insects, lodging and pollution. By harm control of cultivation environments, reducing disease and insect sources, harm control of seeds, timely sowing, cultivating to strengthen seedlings, reasonable close planting, filed management, effectively preventing and controlling diseases and insects, effective lodging prevention and the like, scientific management of the whole super rice cultivation process is achieved. Cultivation environmental conditions and technology favorable for normal growth of super rice and unfavorable for disease and insect generation are researched and created according to super rice cultivation features and generation features of diseases, insects, lodging and pollution, super rice growth conditions are improved effectively, and high quality and high yield of super rice are guaranteed. Tests show that an average of 53.2-59.6kg of high-quality rice is increased in each 667m<2> of super rice cultivated by the method, production value is increased by 138-155yuan, and evident economical, social and ecological benefits are achieved.

The invention discloses application of gene miR408 and UCL (uclacyanin) in cultivating high-yielding rice. By analyzing miRNA in charge of specific expression in rice grains and embryos, it is found that the gene miR408 has an important regulating effect in rice grain growth, and the function is achieved by lowering the target gene UCL of the gene miR408. According to the application, rice mutant strains over-expressing miR408 and UCL-RNA interference and UCL-CRISPR knockout are respectively constructed. The research shows that the three types of mutant strains all have the phenomenon of rapid growth, and the drooping phenomenon of rice ears at the maturation stage is more obvious compared with that of a wild type; in addition, the fruiting rate is increased, ears are larger in size, the number of grains per ear is much larger compared with the wild type, and the thousand grain weight and the yield are also remarkably increased. According to the application, a brand-new, simple and effective method is provided for cultivation of high-yielding rice and can be applied and popularized on a large scale; besides, the application will not pollute the environment, and the rice is safe to eat.

The invention relates to the field of health-care food and in particular relates to rice. The health-care rice capable of lowering 'three highs' is characterized in that the raw materials of the health-care rice include coarse food materials and traditional Chinese medicine food materials; the coarse food materials include buckwheat, oat, coarse rice, soybeans and sesame; and the traditional Chinese medicine food materials include gingkoes, Indian buead and walnuts. The raw materials are ground and then extruded into rice grains, thus preparing the health-care rice; and the health-care rice is coated with a rice milk layer. The health-care rice has the beneficial effects that the health-care rice has mild efficacy, can lower blood fat, blood pressure and blood sugar, can help people with three highs benefit qi, nourish the blood, tonify the spleen, promote appetite, enhance the immunities of the people with three highs and has a good health-care effect.

The invention relates to a rice processing method and belongs to the technical field of rice processing. The rice processing method includes the following steps of rice screening, stone removing, magnetic separation, rice hulling, husked rice separation, thickness grading, rice milling, rice grading, rice cooling, polishing, color sorting, second-time rice grading, sterilizing and packaging. The rice processing method is simple in procedure and high in milled rice rate, production cost of rice processing enterprises can be lowered, and rice produced by the method is clean, high in smoothness and low in broken rice rate.

Rice having reduced levels of starch branching enzymes produce grain having a high relative amylose content in the endosperm. The rice grain of this invention can be of a non-shrunken phenotype despite a lesion in the amylopectin synthesis pathway and may be transgenic or nontransgenic.

An optical cracked-grain selector that does not mistakenly identify normal grains of rice having no cracks as cracked grains due to the presence of the embryonic portion and/or surface scratches when optically identifying cracked grains of rice mixed in with material rice grains. An identification part in a cracked grain identification unit obtains a first rice grain image (having an embryonic portion and scratches) based on light passed through the rice grain that is received by a first CCD sensor built into a CCD camera of a photoreaction detection unit and a second rice grain image (having cracks, an embryo portion and scratches) based on light passed through the rice grain received by a second CCD sensor built into the CCD camera, acquires an image of the cracks by calculating a difference in the amount of light between the two rice grain images, and identifies a cracked grain.

The invention discloses a method for breeding functional formula rice varieties, belonging to the technical field of special rice breeding. The method is characterized by comprising the following steps of selecting a rice variety with larger extending area and good quality in production as the recurrent parent, crossing the recurrent parent with black rice, purple rice, red rice, glutinous rice and giant embryo rice respectively, backcrossing the offsprings with the recurrent parent, breeding the near-isogenic lines which have agronomic traits similar to the agronomic traits of the recurrent parent and respectively have the traits of the black rice, purple rice, red rice, glutinous rice and giant embryo rice and mixing the seeds in proportion to prepare the seeds for production of the formula rice. The method has the following beneficial effects that after the formula rice varieties bred by the method are planted, the shapes of plants and leaves and the agronomic traits are neat and consistent; the rice obtained by grinding unhulled rice can simultaneously contain the five functional rice, namely the black rice, the purple rice, the red rice, the glutinous rice and the giant embryo rice; the functional formula rice can be produced by planting the seeds; the production method is simple and is high in efficiency and good in benefits; and the produced high nutrition functional formula rice integrates color, aroma, taste and nutrition curative effect and has good health care function.

The invention discloses a molecular genetic improvement method for lowering rice seed holding by targeted modification on rice seed holding gene qSH1 by using a CRISPR (clustered regularly interspaced short palindromic repeats)/Cas9 system. The method comprises the following steps: 1) selecting an appropriate target; 2) establishing a vector containing the target spot sequence; 3) establishing a recombinant vector containing the target spot sequence by utilizing the vector; 4) introducing the recombinant vector into receptor rice to obtain a transgenic positive plant; 5) obtaining a targeted-mutation mutant plant by utilizing the transgenic positive plant; 6) carrying out additive-generation growth on the mutant plant to obtain a transgenic-component-free homozygous mutant plant; and 7) carrying out seed holding investigation by using the homozygous mutant plant to obtain the plant with obviously lower seed holding as the seed-holding-improved plant. The method has the advantages of high directionality, small genetic background changes and the like, can avoid the risks caused by genetic transformation, and can culture the new species and new combination of transgenic-component-free rice with obviously lower seed holding.

The invention discloses health-care rice suitable for diabetics and a processing method thereof, which belongs to the field of grain processing and can be popularized and applied in the fields of grain industry, food industry and health-care products. The health-care rice contains the following raw materials in percentage by mass: 40 to 55 percent of husked rice, 15 to 25 percent of millet, 10 to 20 percent of pearl barley, 8 to 12 percent of buckwheat, 5 to 10 percent of avena nuda, 3 to 6 percent of yam flour, 0.2 to 3 percent of kudzuvine root powder, 0.3 to 0.8 percent of taurine, 0.5 to 1.5 percent of konjac fine flour and 0.8 to 1.5 percent of sodium alginate. The processing method comprises the following steps of: crushing the husked rice, the millet, the pearl barley, the buckwheat and the avena nuda into powder of 60 to 120 meshes, proportioning the crushed raw materials and the yam flour, the kudzuvine root powder, the taurine, the konjac fine flour and the sodium alginate according to a formula proportion, mixing uniformly, adding water in an amount which is 20 to 28 percent of the mass of the total raw materials, fully stirring, putting the mixture in an extruder, extruding the mixture into strips, preparing the strips into rice grains by using a rice grain forming machine, and drying and packing. The health-care rice has balanced nutrition, can be eaten for a long term, has the effect of stabilizing and even reducing the blood sugar, has obvious effect of preventing and relieving the diabetes, and is suitable to be eaten by the diabetics.

The invention discloses a refined rice processing method. The refined rice processing method comprises the following steps of rice screening, stone removal, magnetic separation and rice shelling, rice-bran separating, secondary shelling, thickness grading, moisture measurement and drying or atomizing, rice milling and white rice grading, rice cooling, polishing, color sorting, secondary white rice grading and moisture content detection, and packaging. The refined rice processing method comprises a plurality of impurity removal steps, and consequently, the purity of rice is guaranteed, the produced rice is high in purity, and the safety and the processing efficiency in the processing process are guaranteed. In the rice shelling and rice milling steps of the refined rice processing method, the material temperature is strictly controlled so that the material can be always kept in a relative low temperature appropriate environment, and the crack ratio and the broken rice rate can be reduced and the complete particle rate can be increased; the original faint scent of rice is maintained. The refined rice processing method is used for solving the problems of surface damage and uneven polishing in the rice polishing process by controlling the polishing water temperature and the dampening amount; as a result, the surfaces of all the rice grains polished can be kept smooth and clean, and the quality guarantee period of the rice can be prolonged.

The invention discloses a hyper-spectral image technology-based detection method for distinguishing rice growing areas. The method comprises the following steps: (1) correcting black and white boards; (2) a training process: firstly, collecting a train sample image, correcting the sample image, extracting an interesting area, and extracting characteristics, wherein the characteristics comprise the percentage of chalky rice of rice samples of each growing area, the length-width ratio of each rice grain, and 15 texture eigenvalues, and building a prediction model by using a probabilistic neural network PNN method; and (3) testing to-be-detected rice samples. The detection method disclosed by the invention is fast and stable, and meanwhile, the classification accuracy is effectively improved.

The invention relates to a processing technique for rice. The processing technique comprises the following steps of preliminary screening, drying, secondary screening, cleaning, unshelling, husked rice separation, rice milling, preliminary classification, polishing, screening, color sorting, metering, packaging, warehousing and storing. The drying process comprises the following specific steps of firstly, feeding preliminarily-screened rice into a hot air dryer, and performing drying treatment at the temperature of 40 to 45DEG C until the water content is 15 to 18 percent; and secondly, feeding the rice subjected to hot air drying into microwave drying equipment for performing drying treatment until the water content is smaller than 13 percent. According to the processing technique disclosed by the invention, a drying mode combines a hot air drying method with a microwave drying method, so that the cost of production equipment is reduced and the production efficiency is improved; and more importantly, the content of soluble amylopectin of the rice can be increased, and the rice is enabled to obtain good mouthfeel.

The invention discloses a rice processing method. The rice processing method comprises the steps of removing rice impurities to obtain a cleaning workshop section of cleaned grains, shelling the cleaned grains, separating rice hullers and valley workshop section of rice husks and brown rice to obtain a rice grinding workshop section for conducting grinding and polishing treatment on the brown rice, adopting multiple of rice grinding machines to grind the brown rice in the rice grinding workshop section, conducting grading and color selection on rice after the polishing treatment and removing unqualified rice in variegated colors, wherein the multiple of rice grinding machines at least comprise an emery roll rice grinding machine for conducting first rice grinding operation and an iron roll cylinder air blast rice grinding machine for conducting final rice grinding operation. Rice produced by the rice processing method is clean in surface, even in particle size and clean in color. The quality of the rice is improved.

The invention relates to a method for controlling the rice steaming and boiling of an electric rice cooker, which comprises the following steps: (1) confirming the boiling maintenance time t and the boiling maintenance temperature X of the electric rice cooker according to different rice kinds and mouth feeling; (2) starting the electric rice cooker and soaking, dewatering, heating and boiling rice according to a set procedure; (3) achieving the boiling maintenance temperature X= 130-165 DEG C after time t1=15-35 min and maintaining boiling in the electric rice cooker for the maintenance time t=6-10 min; and (4) cooking the rice after achieving the maintenance time t. The invention provides the method for controlling the rice steaming and boiling of the electric rice cooker, which controls the temperature and the time in the process of boiling maintenance, improves a temperature difference between the electric rice cooker and rice boiling, enables the rice to be fully gelatinized and enables water to be fully vaporized and absorbed by rice grains, thereby boiling the rice with high quality.

An artificial rice grain is prepared from the grains other than rice and wheat, melon, fruit, vegetables, rice and konjak starch through puffing, pulverizing, mixing, stirring, heating, granulating and baking. Its advantages are low content of starch and rich nutrients.

The invention discloses a detection method of large grain of rice, comprising placing a rice sample in the image acquisition system for collecting original image information; reading the original image information and detaching the background from the rice sample; identifying whole grain rice and crushed rice; randomly selecting for a required amount in the whole grain rice according to rice varieties of set parameters and the whole grain rice amount required for detection, and searching point by point. The invention is used for the large grain of rice detection process of on-the-spot rice purchasing and market deal, achieving a rapid detection.

The invention relates to a fine processing technology of rice. The fine processing technology comprises the steps of preliminary cleaning, microwave drying, clearing, unshelling, separation of rice from brown rice, atomization moistening brown rice, multilevel grinding rice, preliminary classifying, polishing, separating screening, color sorting, ultraviolet irradiating, calculating for packing and storing. According to the fine processing technology disclosed by the invention, microwave drying is additionally performed, so that the content of solubility amylopectin in rice is improved, and the taste of the rice is enhanced; the brown rice is atomized and moistened, and the water content of the brown rice is kept to be 14%-16%, a bran layer and an embryo expand after absorbing water and are softened, extrusion force required for grinding a surface layer can be reduced, crushing and cracks during the process of grinding rice is reduced, the rate of broken rice is reduced, and the rate of entire rice is increased; ultraviolet irradiation is additionally performed, so that residual bacteria or larval cells are destroyed, the expiration date of the rice is prolonged, and the rice is beneficial to human health.

A process for preparing fermented high-concentration alcohol liquid from raw rice grains includes such steps as pulverizing, sieving by more than 40 meshes, dissolving in water at 34-36 deg.C, addingcomposite enzyme prepared from beta-amylase, alpha-emylase, acidic proteinase, cellulose, xylanase, pectase, phytase and dry yeast, and fermenting at 30-40 deg.C for 60-95 hr. Its advantages are simple process, low cost and high concentration.

The invention discloses a gene GW8 (Grain Width in Chromosome 8) (SEQ ID NO:1-6) for controlling rice grain width, grain weight and yield and an application thereof. The GW8 can control the shape and the size of a rice grain. The lateral and longitudinal division speed of the cell is affected by the GW8 to control the size and the length-width ratio of a husk, and the filling speed is regulated so as to affect rice yield. The GW8 can serve as a molecular marker for identifying the length-width ratio of the rice kernel and the kernel size species. The GW8 has a wide application prospect on breeding on the basis of improving rice yield and improving rice quality.

A process for preparing the nutrients intensified nice grains includes such steps as preparing the solution of one or more vitamins, the solution of Lys and the solution of mineral nutrients, spraying them on the surface of rice grain sequentially multiple times, drying, and spraying water-insoluble protein.

The invention discloses a mixing breeding method of fish and ducks in a paddy field and relates to a comprehensive utilizing method of planting and breeding, which comprises the following steps: (1) preparing the paddy field, ditching a ditch with the depth of 50-120cm and the width of 30-120cm in the paddy field and digging a pit with the depth of at least 120cm, the width of at least 180cm and the length adapted to the length of the south end of the paddy field at the south end of the paddy field, wherein a pit opening is as high as the bottom surface of the ditch; filling water till water height is 10-30cm above than the surface of the paddy field; (2) three days after seedlings are planted in the paddy field, breeding 15 to 18 ducklings per mu at the breeding time between sunrise and sunset each day; (3) five days after the seedlings are planted in the paddy field, breeding 50-150 kilograms of fish fries per mu once; (4) before harvest, draining the water in the paddy field, leading all fishes to enter the pit and acquiring the fishes; (5) after the fishes are acquired, breeding a duck every day; after rice is harvested, keeping breeding the duck every day and feeding rice grains left in the field; and after the rice grains are eaten up by the duck, acquiring the duck. The invention improves the utilization benefits of the farmland and increases the economic income of farmers.

The invention pertains to the field of agricultural cultivation and relates to a rice planting method. The method comprises following steps: 1), selecting rice seeds and immersing seeds with seed immersion liquid at the temperature of 35 to 37 DEG C for 12-16 hours; 2), spraying seedling-stage fertilizers; 3) transplanting seedlings to large fields scatted with planting base fertilizers when seedlings grow to the five-six-leave period; 4), dressing tillering fertilizers when rice seedlings start to tiller; 5), dressing flowering fertilizers when rice seedlings start to blossom; 6), dressing grouting fertilizers and applying leaf fertilizers when rice seedlings start to grout; and 7), harvesting. The rice planting method has following beneficial effects: the rice planting method is highly targeted and used for applying fertilizers to all growth periods; in combination of seed immersion liquid, the germination period can be shortened in order to quicken the growth of rice; stress resistance of rice is improved; the period from germination to blossom can be shortened; the flowering period and the production period can be prolonged; in the tillering period, tiller number can be increased by tillering fertilizers; flowering fertilizers are applied during the flowering period in order to improve successful rate of pollination; by dressing grouting fertilizers and leaf fertilizers, grouting rate can be greatly increased in the grouting period in order to improve yield and rice grains are full.

The invention discloses low-gelatinization-degree staple food regenerated rice and a processing technology thereof. The raw materials of the regenerated rice comprise main ingredients and auxiliary materials, wherein the main ingredients are one or more of broken rice flour, potato powder and corn flour; the auxiliary materials are one or two of yam flour and lotus root powder. The processing technology of the regenerated rice comprises the following steps: crushing the raw materials, adding water for tempering, extruding and granulating, performing surface hardening treatment and drying, wherein the step of extruding and granulating comprises the sub-steps: uniformly adding the materials subjected to water adding and tempering into a twin screw extruder, controlling the temperature of a compression section, a feeding section and a metering section of an extruder and a rotating speed of a screw rod, performing extrusion melting on the materials, molding by virtue of a die head, and cutting into the shape of rice grains by virtue of a cutter; the drying step comprises the sub-step of drying the materials in the shape of rice grains subjected to the surface hardening treatment into the moisture content of 10-13 percent by adopting three-section gradient hot air. The regenerated rice is easy to form, and the processed staple food regenerated rice is low in gelatinization degree, low in swelling degree, low in crack rate, low in broken rice rate, uniform in rice grains, boiling-resistant and steaming-resistant and good in taste.

A method for manufacturing instant rice through ultrasonic wave and ultrahigh pressure with cooperation of anti-aging agent permeation belongs to the technical field of food processing. The principle of the method is based on the ultrasonic cavitation effect and ultrahigh pressure immersion permeation combined technology. An anti-aging agent is uniformly permeated into the internal system of rice grains, thus improving the aging quality of non-dewatered rice. The method comprises the following main technological steps of: selecting common rice as the raw material, adding appropriate ratio of the anti-aging agent monoglyceride or beta-cyclodextrin, carrying out vacuum packaging, swelling by soaking in warm water of 30- 60 DEG C for 20-40 min, carrying out ultrasonic processing under the condition of ultrasonic wave of 20-40 KHz for 30-50 min, then processing at ultrahigh pressure of 300-500 MP for 10-20 min, effectively and uniformly permeating the anti-aging agent, accelerating the ripening by steam for 15-20 min, and braising the rice for15-20 min. The retrogradation quality of the prepared instant rice is greatly improved, and its shelf life is substantially prolonged.

The invention discloses an instant rice flour and a preparation method thereof. The instant rice flour is characterized by being prepared from the following raw materials in parts by weight: 100-110 parts of rice grains, 2-3 parts of ginseng, 1-2 parts of liquorice, 3-4 parts of spina date seed, 2-4 parts of astragalus membranaceus, 1-2 parts of agastache rugosus, 1-1.5 parts of japanese banana flowers, 2-2.5 parts of chushan lip-fern herb, 2-3 parts of millet, 3-4 parts of black soya beans, 1-2 parts of soybeans, 20-22 parts of shepherd's purse, 15-18 parts of tomatoes, 3-4 parts of mustard, 3-4 parts of honey, 60-65 parts of sleeve-fish meat, 50-55 parts of bananas and 7-8 parts of nutrition additives. The instant rice flour disclosed by the invention is good in palatability, special in flavor, sweet and delicious, convenient to store and eat, and rich in nutrient. In addition, due to the addition of multiple Chinese medicinal herbs, the instant rice flour has a health-care function, and is capable of achieving functions of reinforcing vital energy, tonifying spleen and lung, soothing nerves, nourishing liver and harmonizing stomach when being eaten frequently.

The invention relates to a process technique for producing blue and white delicate porcelain, which is a process technique for the comprehensive decoration of under-glaze blue and white delicate engravings. The process technique comprises the following steps: making exquisitely carved rice grain shaped holes, namely 'delicate eyes', on a ceramic green body first; and then filling the delicate eyes with a 'delicate glaze', combining fresh and green blue-and-white patterns, glazing the ceramic green body, and burning the ceramic green body in a kiln at a high temperature through one step. The decoration style is extraordinary, the delicate glaze color is transparent with green, small holes have strong transparency and seem as small windows, and the sunlight and lamplight penetrate special patterns of the formed porcelain so that the artistic effect has a unique style; besides, with the combination of blue-and-white decorations and the background of the glaze color with green in white, the porcelain is particularly exquisite and subtle, simple and generous, fresh and bright, and healthy and environment-friendly, and has low manufacturing cost. The blue and white delicate porcelain can be directly used as daily porcelain, display porcelain, architectural porcelain and the like.